Rhubarb, Raspberry and Gingerbread Slice
Bring some Christmas cheer with this sweet raspberry slice that is topped with both a crumbly layer and a cute gingerbread Christmas tree.
How long will it take?
Takes 1 hour
What’s the serving size?
Makes 8 pieces
What do I need?
- 2 cups plain flour
- 1 cup plant-based or vegan butter
- ½ cup sugar
- ½ tsp salt
- 350 g RhuBru Rhubarb Raspberry Jam
- Icing sugar for dusting
For the gingerbread trees
- 25 g plant-based or vegan butter
- 50 g brown sugar
- 50 g molasses
- ¼ tsp vanilla extract
- 125 g plain flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground flaxseed + 3 tbsp hot water
- Pinch of salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Pinch of allspice
- Pinch of ground cloves
How do I make it?
- Preheat oven to 175C.
- Grease and line a 20 centimetre square cake tin.
- In a food processor pulse 1 cup vegan butter with sugar and salt until crumbly. Divide mixture, keeping about ½ cup aside for topping. Press remaining mixture into the prepared cake tin. Cook in oven for 18 minutes.
- Remove from oven and set aside to cool slightly. Spread jam over the base and crumble reserved crumb mixture over the top.
- Make the gingerbread tree by creaming vegan butter and brown sugar using an electric mixer. Mix flaxseed with water and set aside for a couple of minutes. Add molasses, vanilla and flax mixture to the mixer and beat to incorporate.
- Sift flour and add all dry ingredients to the mixer and stir to make a thick dough.
- Flour a surface and roll dough out. Use a cookie cutter to cut out Christmas tree shapes.
- Lay Christmas tree gingerbread on top of the prepared base and cook in the oven for 15 to 20 minutes or until golden brown.
- Remove from oven and set aside to cool. Cut into 8 pieces when cooled.
